Dark Chocolate & Orange Cupcakes

My idea behind these cupcakes was those chocolate oranges you see in stores especially around Christmas.

I went with dark chocolate because I figured its flavor would stand up better to that of the orange. I was right this flavor combination was just right without either overpowering the other. I was originally going to do a chocolate frosting when it was suggested in Twitter that I do orange & then someone else suggested cream cheese, so I went with orange cream cheese. I think that was a good choice otherwise the chocolate flavor might have been too much. Plus I like that tanginess the cream cheese adds.

I used a little food coloring to dye part of the frosting orange for a decoration.

Dark Chocolate & Orange Cupcakes

4 T unsalted butter
2 T unsweetened dark cocoa (I use Hershey's Special Dark)
3 T water
1/2 t orange extract
1/2 c sugar
2 T buttermilk or yogurt
2 T beaten egg
1/8 t baking soda
1/4 t baking powder
pinch salt
1/2 c flour

Preheat oven to 350 F. Prepare 5-6 muffin tins.

In a small saucepan melt the butter over low heat. Whisk in the cocoa until smooth. Whisk in water. Remove from heat & whisk in the orange extract, sugar, buttermilk & egg. Stir in the remaining ingredients. Its ok if the batter is a little lumpy.

Fill the muffin tins 1/2 - 3/4 full depending on how big you want your cupcakes (I did mine 3/4 full & they were very rounded on top.)

Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Makes 5 - 6 cupcakes.

Orange Cream Cheese Frosting

4 T unsalted butter, at room temperature
3 oz cream cheese, at room temperature
1/2 t orange extract
zest from one small orange
3/4 - 1 c powdered sugar

Beat the butter & cream cheese together until fluffy. Beat in the orange extract & zest. Beat in sugar 1/4 c at a time until you get the desired consistency.

Makes enough to frost 6 - 8 cupcakes